Sheet Pan Blueberry Pancakes
Ingredients
The Dry Mix:
2 cups All-purpose flour
2 tbsp Granulated sugar
1 tbsp Baking powder
1/2 tsp Salt
The Wet Mix:
1 ½ cups Milk (whole or 2% works best)
2 Large eggs
4 tbsp Unsalted butter, melted and slightly cooled
1 tsp Vanilla extract
The Topping:
1 – 1 ½ cups Fresh blueberries (frozen works too, just don’t thaw them first)
Instructions
Prep the Oven: Preheat your oven to 425°F (220°C). Grease a standard 13×18 inch rimmed baking sheet (half-sheet pan) generously with butter or non-stick spray. For extra safety against sticking, you can line it with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla until smooth.
Combine: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Pro-tip: Don’t overmix! A few small lumps are perfectly fine and actually help keep the pancakes fluffy.
Pour and Spread: Pour the batter onto your prepared baking sheet. Use a spatula to spread it evenly into the corners.
Add Blueberries: Sprinkle the blueberries evenly over the top of the batter.
Bake: Place in the oven and bake for 12–15 minutes. You’re looking for a golden-brown top and a toothpick inserted into the center to come out clean.
Serve: Let it cool for a minute, then slice into squares just like in your photo.
Tips for Success
Fluffiness: If you want them extra tall, you can swap the milk for buttermilk and add 1/2 tsp of baking soda to the dry mix.
Crispy Edges: For those buttery, crispy edges, melt a little extra butter directly on the pan while the oven preheats, then swirl it around before adding the batter.
Customization: You can do “sections” if you have picky eaters—blueberries on one half, chocolate chips or strawberries on the other!